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Kallappam, a coconut Indian pancake freshly baked
Airy and soft rice pancakes made with coconut milk, showing characteristic fermentation bubbles.

Kallappam

Author: Flavelo
Recipes Side Dishes
Kallappam is the pride of Kerala state: a thick, spongy pancake made from fermented rice flour and coconut milk. The name comes from 'kallu' (meaning palm wine, which was used to ferment it in the past), but today we use yeast. The bubbles in the batter are traces of gases produced during the long fermentation, making the pancake light as air.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Non-stick frying pan
  • Bowl for proving

Instructions

1 ✓

Activate the yeast in the warm water with the sugar for 10 minutes.

Tip: If it doesn't foam, the yeast is 'dead'; do not proceed, start again with fresh yeast.
2 ✓

Mix the rice flour, salt, coconut milk, and yeast water into a thick pancake batter.

Tip: The fat content of the coconut milk softens the grainy texture of the rice flour.
3 ✓

Leave to rise in a warm place for 1 hour until bubbly and frothy.

Tip: This fermentation gives the batter its slightly sour character and spongy structure.
4 ✓

Cook the pancakes in a little oil over a medium heat. No need to flip, just cover with a lid so the steam cooks the top as well.

Tip: Steaming under the lid keeps the inside soft and moist.

Recipe FAQ

The batter isn't bubbling when cooking.
It probably didn't prove enough, or the yeast was no longer active. The proving time is crucial.

Ingredients

  • 200 g Rice flour
  • 150 ml Coconut milk
  • 1 tsp Dried yeast
  • 50 ml Warm water
  • 1 pinch Sugar
  • 1 pinch Salt
  • 2 tbsp Oil